Cliff Oolong Workshop Vol. 2 : the charm of Cliff Oolong from the core production area

Last week’s Yancha workshop was such a feast of aromas, flavours, and wonderful experiences that we decided to add a second session and continue the journey! Together, we’ll take time to explore two single-cultivar teas from the core production area—arguably the most iconic and influential cultivars of Wuyi Yancha: Rougui (肉桂) and an old-bush Shuixian (水仙) from Huiyuan Keng (慧苑坑) in the Wuyi Mountain National Park. Both teas were crafted and charcoal-roasted by the same tea maker, whose passion lies in perfecting the art of roasting and producing Yancha in a more traditional, deeper-roasted style—yet without overwhelming the distinctive character of each cultivar. Tasting these teas side by side also offers a wonderful opportunity to understand the unique characteristics of the cultivars when cultivation and processing are carried out by the same tea-making family. We will then explore the legendary Da Hong Pao through two blends crafted by two outstanding tea makers, each expressing their own vision of this timeless Yancha classic. One represents the older generation of Yancha masters, while the other is a rising star of the new generation. Time: Thursday, 4 June, 16:30–19:00 Price: €35 Venue: Muyō Tea & Culture Space, Uudenmaankatu 15, Helsinki